Sunday, September 27, 2009
Cook's Illustrated came through for my office with this banana bread recipe. We had an emergency with a number of bananas going bad over the weekend - black enough that they got passed over for the new all-yellow bananas from Peapod Monday morning. Banana bread is great for past their prime bananas because their intense banana flavor is muted and more tasty in a cake. You can make this recipe with stuff you have on hand (if you generally have yogurt in the fridge) and it is very quick to make. I would have added chocolate if I had some in the house - banana-chocolate is one of my favorite combos.